Add dry ingredients for corn pone to a mixing bowl; whisk to combine.
Add 2 Tb. Crisco to a small (microwavable) bowl and microwave about 1 minute to melt; set aside.
Spoon bacon grease (or other preferred fat) into a seasoned 8" cast iron pan (or nonstick pan) and bring to high heat on the stovetop.
As pan heats, add buttermilk to dry mixture, stir to combine, then add melted Crisco and stir until incorporated (it will be thick).
Spoon corn mixture into the hot pan, pushing the batter toward the edges, but not letting it touch the edges. Reduce heat to medium and cook 3-4 minutes, until bottom is nicely browned (check periodically to ensure it's not burning - if so, reduce heat).
While pone cooks, heat a saute pan over medium heat, add olive oil, garlic and red pepper flakes. When garlic is brown, remove from pan. Add chard to pan and saute about 1 minute, mixing to combine with the garlicky oil; reduce heat to medium/low and cook another 1-2 minutes until wilted. Turn off heat and let sit until pone is ready.
Flip the pone carefully with a spatula then cook another 3-4 minutes (check periodically to ensure it's not burning). When nicely browned, turn off heat and transfer to a cutting board.
Cut pone into 4 wedges; top with chard, tomatoes and cheese, and serve immediately (corn pone is best served hot and crispy!).